200915995 九、發明說明： 【發明所屬技術領域3 相關申請案之交互參照 本申請案於35 U.S.C.§ 119(e)規定下主張2〇〇7年6月22 5曰申請之美國臨時申請案第60/945,692的優先權，其全部 内容併入此處作為參考。 發明領域 本實施例通常關於飲料’諸如即可飲用的咖啡及茶飲 料與製造該等飲料的方法。 10 【兴tT老】 發明背景 即可飲用的、預先包裝的咖啡及茶飲料現在正於美 國、歐洲與亞洲銷售’其等包括，例如冰咖啡及其他咖啡/ 牛奶飲料。現在銷售的即可飲用咖啡及茶飲料當儲存於較 15 /置暖溫度谷易產生分離現象，例如飲料的奶精部份容易飄 浮至飲料容器之頂部而蛋白質容易凝集在飲料容器的底 部。因此，相較於現在之即可飲用飲料，對於即可飲用飲 料之組份及製作方法仍然存在有進一步設計以在較溫暖氣 候中具備更長儲存期限的需求。 20 【福^日月内笔1】 發明概要 二實知例關於一種製造飲料的方法，包括：（1)提供 至少兩個預製的個別底質組份，其中至少一個底質組份包 括咖啡或茶底質組份而至少另-個底質組份包括乳品或豆 5 200915995 類底質組份；其中每個組份獨立地包括緩衝劑、乳化劑或 穩定劑之至少一者，且於第一地點製備；（2)於第二地點以 水將該至少兩個底質組份結合來製造一即可飲用的飲料； 及(3)加工與包裝該完成的飲料。 5 於一些實施例中，至少一個該預製的底質組份以至少 一個緩衝劑如構酸氫二鈉、檸檬酸鉀、碳酸鉀及相似物緩 衝化。 於一些實施例中，該磷酸氫二鈉以數量約0.1至約1重 量百分比出現於至少一個該預製的組份中。 10 於一些實施例中，該擰檬酸鉀以數量約0.1至約1重 量百分比出現於至少一個該預製的組份中。 於一些實施例中，至少一個預製的組份包括至少一個 物質，其係選自於由下列物質構成的群組：膳食纖維、維 生素、Ω-3油脂、水果萃取物、抗氧化劑、類黃酮、祐紅素、 15 硒、β-胡蘿蔔素、白藜蘆醇、蔬菜萃取物與青草萃取物。 於一些實施例中，其中該至少兩個預製的底質組份係 於結合之前至少12小時製備。 於一些實施例中，其中該至少兩個預製的底質組份係 於結合之前至少1星期製備。 20 於一些實施例中，該飲料包括數量約80至約90重量百 分比的水，數量約0.5至約10重量百分比的咖啡或茶底質組 份，數量約1至約60重量百分比的乳品或豆類底質組份，及 數量約0.1至約5重量百分比的氣味關鍵物。 200915995 於—些實施例中，該咖啡或茶底質組份包括一包封的 咖啡或茶萃取物。 。-於實施例中，#乳品或豆類底質組份包括一乳品 或豆類分散物與一奶精混合物。 於些實化例中，5亥飲料為即可飲用的飲料。 於—些實施例中，至少一個預製的組份包括至少一個 貝其係選自於由下列物質構成的群組：腾食纖維、維 生素、Ω-3油脂、水果萃取物、抗氧化劑、類黃酮、茄紅素、 硒、P-胡蘿蔔素、白藜蘆醇、蔬菜萃取物與青草萃取物。 10 , 、 ~些實施例關一種製造飲料的方法，包括：（1)提供至 夕兩個預製的個別底質組份，其中至少一個底質組份包括 加啡或茶底質組份；其中每個組份獨立地緩衝化且於第一 地點製備；及(2)於第二地點結合該至少兩個底質組份以製 造一飲料。 於一些實施例中，該至少兩個預製的底質組份係於與 水結合之前至少12小時製備。 於一些實施例中，該至少兩個預製的底質組份係於與 水結合之前至少3天製備。 於一些實施例中，該飲料包括數量約65至約95重量百 20分比的水，數量約〇.5至約1〇重量百分比的咖啡或茶底質組 伤，數量約1至約60重量百分比的乳品或豆類底質組份，及 數量約1至約3重量百分比的氣味關鍵物。 於一些實施例中，該咖啡或茶底質組份包括—包封的 咖啡或茶萃取物。 200915995 於一些實施例中，該乳品或豆類底質組份包括一乳品 或豆類分散物與一奶精混合物。 於一些實施例中，該飲料為一即可飲用的飲料。 於一些實施例中，至少一個預製的組份包括至少一個 5 物質，其係選自於由下列物質構成的群組：膳食纖維、維 生素、Ω-3油脂、水果萃取物、抗氧化劑、類黃酮、％紅素、 石西、β-胡蘿蔔素、白藜蘆醇、蔬菜萃取物與青草萃取物。 於一些實施例中，至少一個該組份以至少一個填酸氫 二鈉、或擰檬酸鉀緩衝化。 ίο 於一些實施例中，該填酸氫二鈉以數量約〇.1至約1重 量百分比出現於至少一個該底質組份中。 於一些實施例中，該檸檬酸鉀以數量約0.1至約1重 量百分比出現於至少一個該底質組份中。 圖式簡單說明 15 第1圖顯示製造飲料方法之一實施例之概要的方法流 程圖。 I：實施方式3 較佳實施例之詳細說明 本揭露内容之實施例針對飲料，諸如即可飲用的咖啡 20 及茶飲料。符合此處描述之實施例的飲料包括至少兩個個 別、預製及包裝的組份。於一些實施例中，組份之一者為 咖啡或茶底質，另一組份為乳品或豆類底質。最終加工期 間，該兩個以上之個別底質與水結合在一起，加工及包裝 200915995 以作為飲料銷售。第1圖顯示製造飲料方法之例示實施例的 流程圖。 個別底質組份及得到的即可飲用產品設計為於較溫暖 之周遭狀況下，例如於熱帶、乾旱、半乾旱、溫帶與中熱 5 帶氣候，具有改善的儲存期限。就此，個別的底質組份被 製備以包裝及運送到另一工廠進行最終混合及製備最終產 品。作為一非限制性例子，該個別的底質組份可被於美國 製備及包裝，然後運送到另一國家進行加工與包裝而作為 即可飲用飲料來銷售。結合多數預製與包裝之底質組份的 10 一些好處包括以下數點：容許最終產品的變化，例如，藉 著添加一或多個底質產品進入最終產品可吸引特定國家或 地區的愛好；增加個別底質組份之儲存期限穩定性；及如 果想要的話，可以保持個別底質的正確配方作為機密。 於一些實施例中，兩個分別的組份於不同地點個別製 15 備且運送到另一地點，於該地其等於至少約12小時以後結 合。於另一實施例中，三個以上分別的組份於一個地點個 別或一起製備，然後於至少約12小時以後運送到另一地 點。於一些實施例中，分別的組份於製備後約24小時才結 合。於一些實施例中，分別的組份於製備後約48小時才結 20 合。於一些實施例中，分別的組份於製備後約3天才結合。 於一些實施例中，分別的組份於製備後約1星期才結合。於 一些實施例中，分別的組份於製備後約1月才結合。於一些 實施例中，分別的組份於製備後約6個月才結合。於一些實 施例中，分別的組份於製備後約1年才結合。 200915995 於一些實施例中， 或所有以製備的組份中 S物，諸如維生素、ω_200915995 IX. INSTRUCTIONS: [Technical Fields of the Invention 3 Inter-Related Applications of the Applicant The present application is filed under 35 USC § 119(e), claiming US Provisional Application No. 60 of June 22, 2005 The priority of /945,692, the entire contents of which is incorporated herein by reference. FIELD OF THE INVENTION This embodiment is generally directed to beverages such as ready-to-drink coffee and tea beverages and methods of making such beverages. 10 [XingTT] Background of the Invention Drinkable, pre-packaged coffee and tea beverages are now being sold in the US, Europe and Asia. These include, for example, iced coffee and other coffee/milk beverages. The ready-to-drink coffee and tea beverages that are currently sold are easily separated when stored at a temperature of 15 / warming temperature. For example, the creamer portion of the beverage easily floats to the top of the beverage container and the protein tends to agglomerate at the bottom of the beverage container. Therefore, there is still a need for further design to have a longer shelf life in warmer climates than for ready-to-drink beverages and for the ready-to-drink beverage components and methods of manufacture. 20 [Fu^ 日日月笔1] SUMMARY OF THE INVENTION A method for making a beverage includes: (1) providing at least two prefabricated individual substrate components, at least one of which comprises coffee or The tea substrate component and at least one other substrate component comprises a dairy or bean 5 200915995-based substrate component; wherein each component independently comprises at least one of a buffer, an emulsifier or a stabilizer, and Preparing a site; (2) combining the at least two substrate components with water at a second location to produce a ready-to-drink beverage; and (3) processing and packaging the finished beverage. In some embodiments, at least one of the preformed substrate components is buffered with at least one buffer such as disodium hydrogen citrate, potassium citrate, potassium carbonate, and the like. In some embodiments, the disodium hydrogen phosphate is present in at least one of the preformed components in an amount from about 0.1 to about 1 weight percent. In some embodiments, the potassium citrate is present in at least one of the preformed components in an amount from about 0.1 to about 1 weight percent. In some embodiments, the at least one preformed component comprises at least one substance selected from the group consisting of dietary fiber, vitamins, omega-3 oils, fruit extracts, antioxidants, flavonoids, Allenin, 15 selenium, beta-carotene, resveratrol, vegetable extract and grass extract. In some embodiments, wherein the at least two preformed substrate components are prepared at least 12 hours prior to binding. In some embodiments, wherein the at least two preformed substrate components are prepared at least one week prior to binding. In some embodiments, the beverage comprises from about 80 to about 90 weight percent water, from about 0.5 to about 10 weight percent coffee or tea base components, and from about 1 to about 60 weight percent dairy or legumes. The basal component, and the odor key in an amount of from about 0.1 to about 5 weight percent. 200915995 In some embodiments, the coffee or tea base component comprises an encapsulated coffee or tea extract. . - In the examples, the #dairy or legume substrate component comprises a dairy or legume dispersion and a creamer mixture. In some embodiments, the 5H beverage is a drink that can be consumed. In some embodiments, the at least one prefabricated component comprises at least one bettachite selected from the group consisting of: consuming fiber, vitamins, omega-3 oils, fruit extracts, antioxidants, flavonoids Lycopene, selenium, P-carotene, resveratrol, vegetable extracts and grass extracts. 10, some embodiments relate to a method of making a beverage comprising: (1) providing two pre-formed individual substrate components to the evening, wherein at least one of the substrate components comprises a plus or a tea-based component; Each component is independently buffered and prepared at a first location; and (2) the at least two substrate components are combined at a second location to produce a beverage. In some embodiments, the at least two preformed substrate components are prepared at least 12 hours prior to combining with water. In some embodiments, the at least two preformed substrate components are prepared at least 3 days prior to combining with water. In some embodiments, the beverage comprises from about 65 to about 95 weight percent of water in a ratio of from about 5% to about 1 weight percent of the coffee or tea base mass, from about 1 to about 60 weight percent. A percentage of the dairy or legume substrate component, and a quantity of from about 1 to about 3 weight percent of the odor key. In some embodiments, the coffee or tea base component comprises an encapsulated coffee or tea extract. 200915995 In some embodiments, the dairy or legume substrate component comprises a dairy or legume dispersion and a creamer blend. In some embodiments, the beverage is an ready to drink beverage. In some embodiments, the at least one pre-formed component comprises at least one substance selected from the group consisting of dietary fiber, vitamins, omega-3 fats, fruit extracts, antioxidants, flavonoids. , % red pigment, silli, beta-carotene, resveratrol, vegetable extract and grass extract. In some embodiments, at least one of the components is buffered with at least one disodium hydrogenate, or potassium citrate. In some embodiments, the disodium hydrogenate is present in at least one of the substrate components in an amount from about 0.1 to about 1 weight percent. In some embodiments, the potassium citrate is present in at least one of the substrate components in an amount from about 0.1 to about 1 weight percent. BRIEF DESCRIPTION OF THE DRAWINGS 15 Fig. 1 is a flow chart showing the outline of an embodiment of a method for manufacturing a beverage. I: Embodiment 3 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present disclosure are directed to beverages, such as ready-to-drink coffee 20 and tea beverages. Beverages consistent with the embodiments described herein include at least two individual, prefabricated, and packaged components. In some embodiments, one of the components is coffee or tea, and the other component is dairy or legume. During the final processing period, the two or more individual substrates are combined with water, processed and packaged as 200915995 for sale as beverages. Figure 1 shows a flow chart of an illustrative embodiment of a method of making a beverage. The individual substrate components and the ready-to-drink products are designed to have an improved shelf life in warmer conditions, such as tropical, arid, semi-arid, temperate and medium heat zones. In this regard, individual substrate components are prepared for packaging and shipping to another facility for final mixing and preparation of the final product. As a non-limiting example, the individual substrate components can be prepared and packaged in the United States and then shipped to another country for processing and packaging for sale as an ready-to-drink beverage. Combining the majority of prefabricated and packaged substrate components 10 Some benefits include the following: Allowing for changes in the final product, for example, by adding one or more substrate products into the final product can appeal to a particular country or region; The shelf life stability of individual substrate components; and if desired, the correct formulation of individual substrates can be maintained as confidential. In some embodiments, two separate components are individually prepared at different locations and shipped to another location where they are combined for at least about 12 hours. In another embodiment, three or more separate components are prepared separately or together at one location and then shipped to another location after at least about 12 hours. In some embodiments, the separate components are combined approximately 24 hours after preparation. In some embodiments, the separate components are not combined until about 48 hours after preparation. In some embodiments, the separate components are not combined until about 3 days after preparation. In some embodiments, the separate components are combined about one week after preparation. In some embodiments, the separate components are not combined until about one month after preparation. In some embodiments, the separate components are not combined until about 6 months after preparation. In some embodiments, the separate components are combined about one year after preparation. 200915995 In some embodiments, or all of the components to be prepared, such as vitamins, ω_
諸如維生素、Such as vitamins,
:實施例中，劝"非/茶底質使用以下成分製備：⑴ β $4G至約7〇重^:百分比的水；及⑺數量約2q至約仙重 =百^比的研磨咖輕茶。水加人至混合槽。"或茶研 至|1至U小顆粒狀以有效率地萃取及在混合槽巾萃取。所得 J的萃取物然:後過渡及濃縮至預㈣固體程度。 〜此件到的㈣或茶萃取物被包封以保存香味與氣味。於 重j*實施例中，緩衝劑（諸如擰檬酸鉀）以數量約0_2至約0.5 蕙百分比加入混合槽中且加熱到約12(TF。糖以數量約〇j •^約5重量百分、 里白刀比加入，及包封劑（諸如乳清蛋白或麥芽糊 以:乂數量約5至約2〇重量百分比加入。使用高剪力混合機 分散萃取物巾之糖與包封劑。得到的包封咖啡/茶 ^統乾燥方法(諸如賴乾燥、真空乾燥、冷;東乾燥 亦咖啡/茶底質然後包裝'儲存及/或運送 /豆類底質結合。 、礼σσ 於些實施例中，濃縮的可溶性咖啡固體可以可溶粉 或’夜體為主之咖啡濃縮物的形式而提供。於—實施例 ，咖啡魏物料烤的縣烘烤的咖輕濃縮萃取物。 200915995 咖啡萃取物可以溶劑萃取未烘烤或烘烤的咖啡豆而得到。 萃火、烤之咖啡豆與濃縮所得到萃取物的方法為習於此蓺 者所熟知。任何合適的萃取或濃縮步驟都可使用。萃取與 濃縮步驟的選擇及設計為喜好的問題。 /、 5 於—些實施例中，濃縮的咖啡固體可以經過酵素水 解，例如使用加馬酶(gamanase)。使用加馬酶水解可以提供 穩定性增加及沉降更形減少的好處。 濃縮之乳品組份可以牛奶粉末或合適牛奶濃縮物的形 式提供。牛奶濃縮物可關習於此藝者可運用的任何方式 10製備。例如，牛奶濃縮物可以通常用於生產無菌加工、i 煉礼+或煉礼的方法製備。或者，牛奶濃縮物可藉濃縮牛奶 (如藉由蒸發）而製備。具有選擇之固體含量的牛奶滚縮物溶 液也可藉由將脫脂牛奶固體、牛奶脂肪及糖與水結合而製 備可選擇的’另外的牛奶蛋白來源諸如乳清或赂蛋白也 15 Z:入。若使用牛奶濃縮物，則牛奶濃縮物的牛奶固體含 量高於約20%重量。較佳地，牛奶濃縮物的固體濃度介於 約50%重量與85%重量之間。 咖啡香味為產b啡錢特徵之㈣卜揮發組份 〇於一 -實施例+ Φ啡香味以高香味化之咖啡濃縮物的形式提 未化之咖非’農縮物藉由將咖#香味加至咖浪縮物 而裝備製備。加啡濃縮物的方法為習於此藝者所熟知。 力非香未呈現於製備可溶性口加口非粉末期間收集之天然 ^香未_式。於—些實施例中天然咖啡香味包 括问揮發的香味組份。高揮發的香味組份係在低於約〇度c 200915995 之皿度下濃縮。為回收高揮發的香味組份，揮發的香味組 &可於加期間使用純性攜帶氣體諸如氮氣從咖嗜中提取 出來。裝滿香味之攜帶氣體然後冷至低於約_40度。c的溫 度，有時候低至約-195度。C，以使香味組份濃縮。然後收 5集濃縮的香味組份。捕捉咖啡香味的合適方法揭露於，例 如’美國專利3,823,241、5,〇3〇,473與5,222,364號，其等之 全部揭露内容併入此處作為參考。 於一些實施例中，充分之咖徘香味以例如香味化濃縮 物的形式被加入至一個以上的組份。 10 於一些實施例中，上述之咖啡/茶底質可以符合咖啡及/ 或茶產品所通常知曉的變化而製備，這些變化包括但不限 於’咖啡因化、去咖啡因化、甜味化、非甜味化、香精化等。 於一些實施例中’乳品/豆類底質包括乳品/豆類分散物 及奶精混合物，其等然後結合而形成乳品/豆類底質。乳品 15 /豆類分散物通常使用以下成分製備：（1)數量約5至約90重 量百分比的水；（2)數量約〇. 1至約2.0重量百分比的緩衝劑 (非限制性實例包括磷酸氫二鈉、檸檬酸鉀等）；（3)數量約5 至約10重量百分比的牛奶或豆類（非限制性實例包括非脂 肪牛奶固體(NFMS)、豆類分離物等）；及(4)穩定劑（非限制 20性實例包括果膠、碳酸甲基纖維素(CMC)、褐藻酸酯、豆 膠等）。水加入至混合槽，及緩衝劑加入至水以調整pH至中 性或稍微驗性。加入牛奶或豆類，使用高剪力混合機分散 蛋白質成分。也使用高剪力混合機將通常與糖預先混合的 穩定劑分散至混合物中。 12 200915995 於一些實施例中，分別的奶精混合物使用以下成分製 備：（1)數量約3至約10重量百分比的甜奶精；（2)數量約2至 約5重量百分比的植物油（非限制性實例包括椰子奶油、棕 橺仁油等）；及(3)數量約0· 1至約0.5重量百分比的乳化劑（非 5 限制性實例包括硫酸月桂酸鈉、單酸甘油脂、雙酸甘油脂 等）。甜奶精加入混合槽。植物油加入甜奶精fu,3且得到的 混合物加熱至約12 0度° F。然後使用高剪力混合機將乳化劑 分散入混合物中。 於一些實施例中，乳品/豆類底質為乳品/豆類分散物與 10 奶精混合物的結合，且更包括香精（非限制性實例包括香 草、焦糖、榛果、橘子等）、鹽、香辛料(非限制性實例包括 肉桂、肉莖蔻、小豆蔻等）、甜味劑（非限制性實例包括糖、 蜂蜜、蔗糖素、甜菊與非營養性甜味劑等）、玉米糖漿固體 及/或麥芽糊精，所有這些物質可以於混合槽中結合。類似 15 於咖啡/茶底質，得到的乳品/豆類底質可使用傳統乾燥方法 (諸如喷霧乾燥、真空乾燥、冷凍乾燥等）乾燥。乳品/豆類 底質然後包裝、儲存、及/或運送以收後用於與咖啡/茶底質 結合。 關於得到的即可飲用飲料的一些實施例包括以下成 20 分：（1)數量約80至約90重量百分比的水；（2)數量約0.5至約 10重量百分比的包封的咖啡或茶底質；（3)數量約5至約10 重量百分比的乳品或豆類底質；及(4)數量約0.1至約5重量 百分比的氣味關鍵物。咖啡或茶底質在混合槽中使用高剪 力混合機與水混合以重造咖啡或茶萃取物。然後使用高剪 13 200915995 力混合機將乳品或豆類底質與氣味關鍵物混合入混合槽 中。於即可飲用飲料均質化後，飲料經超高溫(UHT)或高溫 短時間（HTST)巴斯德滅菌技術為商業殺菌，利用無菌包裝 裝置或蒸餾器以產生穩定保存的即可飲用飲料。 5 狀況語言，於其中諸如，“能”、“得”或“可”除非另有特 別說明或由内文中之使用另有了解，通常意圖表達某個實 施例包括，雖然另一實施例並不包括，某個特徵、元件及/ 或步驟。所以，此種狀況語言通常不意圖暗示特徵、元件 及/或步驟無論如何係一個或多個實施例所必要，或是一個 10 或多個實施例必須包括決定，具有或沒有使用者的輸入或 鼓勵下，是否這些特徵、元件及/或步驟係被包括或於任何 特定實施例中被實施的邏輯。 應強調者為對上述實施例可為任何修飾與變更，上述 實施例的元件與於其他可接受實例中所被了解者一樣。所 15 有這些修飾與變更仍然被包括於此處揭露内容的範圍内， 且為下述之申請專利範圍所保護。 LBB式簡單說明3 第1圖顯示製造飲料方法之一實施例之概要的方法流 程圖。 20 【主要元件符號說明】 (無） 14In the examples, the persuasion "non/tea substrate is prepared using the following ingredients: (1) β $4G to about 7〇^^: percentage of water; and (7) quantity of about 2q to about sen weight = hundred^ ratio of ground coffee tea. Add water to the mixing tank. " or tea research to |1 to U small pellets for efficient extraction and extraction in a mixing tank. The extract from J obtained was post-transitioned and concentrated to a pre-(four) solids level. ~ This item (4) or tea extract is encapsulated to preserve the aroma and odor. In the heavy j* embodiment, a buffer (such as potassium citrate) is added to the mixing tank in an amount of from about 0 2 to about 0.5 Torr and heated to about 12 (TF. The amount of sugar is about • j • ^ about 5 wt% Adding, separating, and encapsulating agents (such as whey protein or malt paste: about 5 to about 2% by weight of hydrazine. Dispersing the sugar and encapsulation of the extract towel using a high shear mixer The obtained encapsulated coffee/tea system drying method (such as drying, vacuum drying, cold; east drying is also coffee/tea bottom and then packaging 'storage and/or shipping/bean substrate combination.) In an embodiment, the concentrated soluble coffee solids may be provided in the form of a soluble powder or a 'night body-based coffee concentrate. In the embodiment, a coffee-light concentrated extract baked in a county roasted in coffee. 200915995 Coffee The extract can be obtained by solvent extraction of unroasted or roasted coffee beans. The extraction of fired, roasted coffee beans and the concentration of the resulting extract are well known to those skilled in the art. Any suitable extraction or concentration step can be used. Use. Selection of extraction and concentration steps and Designed as a matter of preference. /, 5 In some embodiments, concentrated coffee solids can be hydrolyzed by enzymes, for example using gammanase. Hydrolysis with plus enzyme can provide increased stability and reduced sedimentation. Benefits The concentrated dairy component can be provided in the form of a milk powder or a suitable milk concentrate. The milk concentrate can be prepared in any manner 10 that can be used by the artist. For example, milk concentrates can be commonly used in the production of aseptic processing, i is prepared by means of a ritual + or a ritual. Alternatively, the milk concentrate can be prepared by concentrating milk (eg by evaporation). The milk sizing solution with a selected solid content can also be made by skimmed milk solids, milk Fat and sugar are combined with water to prepare an alternative 'additional milk protein source such as whey or brige protein. If milk concentrate is used, the milk concentrate has a milk solids content of greater than about 20% by weight. Preferably, the milk concentrate has a solid concentration of between about 50% by weight and 85% by weight. The coffee aroma is characterized by the production of b-morphic money. Example + Φ scented scent is extracted in the form of a highly flavored coffee concentrate. The auxiliaries are prepared by adding the scent of coffee to the scent of coffee. The method of adding the granule concentrate is It is well known to those skilled in the art that Lixiangxiang is not present in the natural flavors collected during the preparation of the soluble mouth-filled non-powder. In some embodiments, the natural coffee flavor includes a volatile constituent of the volatile substance. The components are concentrated at a temperature below about 〇C 200915995. To recover the highly volatile aroma components, the volatilized aroma group & can be extracted from the coffee during the addition using a pure carrier gas such as nitrogen. The scented carrier gas is then cooled to less than about _40 degrees c. The temperature of c is sometimes as low as about -195 degrees C to concentrate the aroma components. Then collect 5 concentrated flavor components. A suitable method for capturing the aroma of coffee is disclosed in, for example, U.S. Patent Nos. 3,823,241, 5, issued to s. In some embodiments, sufficient curry flavor is added to more than one component in the form of, for example, a flavoring concentrate. In some embodiments, the coffee/tea substrate described above may be prepared in accordance with variations generally known in coffee and/or tea products, including but not limited to 'caffeine, decaffeinated, sweetened, Non-sweetening, flavoring, etc. In some embodiments, the "dairy/bean substrate comprises a dairy/bean dispersion and a creamer blend which are then combined to form a dairy/bean substrate. The dairy 15 / legume dispersion is typically prepared using the following ingredients: (1) from about 5 to about 90 weight percent water; (2) from about 1 to about 2.0 weight percent buffer (non-limiting examples include hydrogen phosphate) (disodium, potassium citrate, etc.); (3) from about 5 to about 10 weight percent of milk or beans (non-limiting examples include non-fat milk solids (NFMS), legume isolates, etc.); and (4) stabilizers (Non-limiting examples include pectin, methyl carbonate (CMC), alginate, soybean gum, etc.). Water is added to the mixing tank, and a buffer is added to the water to adjust the pH to neutral or slightly. Add milk or beans and use a high shear mixer to disperse the protein components. A stabilizer, usually premixed with sugar, is also dispersed into the mixture using a high shear mixer. 12 200915995 In some embodiments, separate creamer blends are prepared using: (1) from about 3 to about 10 weight percent sweet creamer; (2) from about 2 to about 5 weight percent vegetable oil (unrestricted) Examples include coconut butter, palm kernel oil, and the like; and (3) an amount of emulsifier in an amount of from about 0.1 to about 0.5 weight percent (non-limiting examples include sodium laurate sulfate, monoglyceride, and disaccharide) Grease, etc.). Sweet creamer is added to the mixing tank. The vegetable oil is added to the sweet creamer fu, 3 and the resulting mixture is heated to about 120 °F. The emulsifier is then dispersed into the mixture using a high shear mixer. In some embodiments, the dairy/bean substrate is a combination of a dairy/bean dispersion and a 10 creamer blend, and further includes flavors (non-limiting examples include vanilla, caramel, hazelnut, orange, etc.), salt, spices (non-limiting examples include cinnamon, meat stems, cardamom, etc.), sweeteners (non-limiting examples include sugar, honey, sucralose, stevia and non-nutritive sweeteners, etc.), corn syrup solids and/or Maltodextrin, all of which can be combined in a mixing tank. Similar to the coffee/tea substrate, the resulting dairy/bean substrate can be dried using conventional drying methods such as spray drying, vacuum drying, freeze drying, and the like. The dairy/bean substrate is then packaged, stored, and/or shipped for later use in conjunction with the coffee/tea substrate. Some examples of available ready-to-serve beverages include the following 20 points: (1) an amount of from about 80 to about 90 weight percent water; (2) an amount of from about 0.5 to about 10 weight percent of the encapsulated coffee or tea bottom (3) an amount of from about 5 to about 10 weight percent of the dairy or legume substrate; and (4) an amount of from about 0.1 to about 5 weight percent of the odor key. The coffee or tea base is mixed with water in a mixing tank using a high shear mixer to reconstitute the coffee or tea extract. Then use a high shear 13 200915995 force mixer to mix the dairy or legumes with the odor key into the mixing tank. After homogenization of the ready-to-drink beverage, the beverage is commercially sterilized by ultra high temperature (UHT) or high temperature short time (HTST) pasteurization techniques, using an aseptic packaging device or distiller to produce a stable preserved ready-to-drink beverage. 5 Status language, where, for example, "can", "de" or "may" unless otherwise specifically stated or used in the context, is generally intended to mean that an embodiment includes, although another embodiment is not Including, a feature, component, and / or step. Therefore, language of this nature is not intended to suggest that the features, components and/or steps are required to be in any way or in any embodiment, or one or more embodiments must include a decision, with or without user input or It is encouraged that the features, elements, and/or steps are included in the logic that is implemented in any particular embodiment. It should be emphasized that any modifications and variations can be made to the above-described embodiments, and the elements of the above-described embodiments are the same as those known in other acceptable examples. These modifications and variations are still included in the scope of the disclosure herein and are protected by the scope of the following claims. Brief Description of LBB Type 3 Fig. 1 is a flow chart showing the outline of an embodiment of a method for manufacturing a beverage. 20 [Description of main component symbols] (none) 14